In a large bowl sprinkle the yeast over very warm water and stir until yeast dissolves. Add sugar, the 1/4 cup butter and salt to hot milk and Stir until the sugar dissolves and butter or margarine is melted, cool mixture to 105 to 115 degrees. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough, use some of the remaining flour to knead the dough lightly for 5 minutes. Place dough in a warm buttered bowl and turn greased side up, cover and let rise in a warm place until doubled in bulk. Punch dough down and knead 4 to 5 minutes more - dough will be sticky, but use as little flour as possible, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place rolls not quite touching in a well buttered 13 x 9 pan and cover rolls and let rise in a warm place until doubled in bulk, about 30 to 40 minutes. Brush tops of rolls with melted butter and Bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.